Ah, creamy shrimp soup! Think rich, velvety, and full of flavor—perfect as a starter or a light main dish. Here’s a detailed, foolproof recipe:
Creamy Shrimp Soup
Ingredients (serves 4):
- 500g (1 lb) shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped (optional)
- 1 small carrot, finely diced (optional)
- 3 tbsp all-purpose flour
- 3 cups chicken or seafood stock
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 tsp paprika or smoked paprika
- Salt and pepper to taste
- Optional: pinch of cayenne or hot sauce for heat
- Fresh parsley or chives, chopped, for garnish
Instructions:
1. Cook the aromatics:
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot (if using) and sauté until softened, about 5 minutes.
- Stir in garlic and cook 30 seconds more.
2. Make the roux:
- Sprinkle flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste.
3. Add stock:
- Gradually pour in stock while whisking to prevent lumps.
- Bring to a gentle simmer until slightly thickened (~5–7 minutes).
4. Add cream and seasonings:
- Stir in heavy cream and paprika.
- Season with salt, pepper, and optional cayenne.
- Simmer on low for 5 minutes.
5. Cook the shrimp:
- Add shrimp and cook until pink and opaque, about 3–5 minutes (don’t overcook).
6. Finish and serve:
- Adjust seasoning as needed.
- Serve hot, garnished with parsley or chives.
- Optional: serve with crusty bread or over rice for a heartier meal.
💡 Tips:
- For extra flavor, sauté shrimp shells (if using unpeeled) in butter first, then strain stock through shells for a rich shrimp stock.
- Add a splash of white wine when sautéing aromatics for depth.
- For smoother soup, blend before adding shrimp for a creamy bisque texture.
If you want, I can also give a quick 20-minute version using pre-cooked shrimp and a blender to make it creamy in no time—perfect for weeknights.
Do you want me to do that?
